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White Labs WLP023 Burton Ale

SKU# YP023

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Delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPAs, bitters, and pales. Excellent in porters and stouts.


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Product Details

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPAs, bitters, and pales. Excellent in porters and stouts. Apparent attenuation: 69-75%. Flocculation: medium. Optimum temp: 68°-73° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBritish Ale, IPA Ale Yeast
Min Fermenting Temp68
Max Fermenting Temp73
Min Attenuation %69
Max Attenuation %75
5.0 / 5.0
5 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Wonderful yeast!!!
I've used this yeast in the past and I absolutely love it! Very forgiving, very easy to use. great yeast to introduce someone to making starters for their wort. Simply Wonderful yeast!
March 1, 2016
10 days after pitching I still have active 1st stage fermentation.
Well, I can't wait to get this into secondary for a short rest and then bottled! The activity and attenuation is incredible.
February 13, 2016
Perfect for any English IPA
This yeast strain adds the most wonderful signature "english" esters of pear and honey. Reminds me of sweet canned pear juice. While I wouldn't use piney hops to pair with this, it went amazingly with Floral English hops and would probably go great with some newer types of tropical fruit hops in an IPA.This yeast really brought out the marris otter malt in my english IPA. It fermented like mad at 67->73. Only complaints are some fusels produced (and the primary fermentation was only 67) and it didnt flocc well for an english strain. Still, it makes a beer that is so wonderful to smell i almost forget to take a sip and drink to too!
March 13, 2015
Best Yeast Stain I have yet tasted in an IPA!!
At first, I was skeptical at first on whether to buy this yeast since I was not sure what to expect (as many home brewers might feel with an overwhelming variety of beer yeast out there). I recently brewed an double IPA with plenty of hops: Magnum, Perle, Simcoe, Cascade and Amarillo (19oz of hops). After pitching the yeast and waiting overnight, my entire room smelled of pungent fruits and hops. The fermentation (70-72*) was extremely vigorous. I took a sample after just 6 days in the primary and WOW, talk about the flavor. The yeast definitely imparts a Grapefuit/ Passionfruit flavor that I have hardly ever come across in an IPA. It is a truly wonderful strain to experiment on IPAs without a doubt. If you do buy this yeast strain I might add that you should treat your brewing water to Burton-on-Trent or something similar to get the best out of your hop additions (I use Burton water salts). Buy this yeast and you will not be disappointed.
January 17, 2014
Delicious fruit and ever so slightly tart
Sampled the last few drops straight out of the vial after pitching in a starter. wow. hands down the best tasting yeast i have ever tried. Pear and apple right there in the nose and on the tongue. Those flavors exist in the finished beer but I imagine they can be easily overpowered by a caramel malt bill. I have made several batches with this strain, all IPA's. all delicious. I have a monster 1.087 black IPA going now. will wait to see if all that roasted malt can hide the fruity-ness. to my palate they are delicious. a little strange at first but by the halfway point of sipping a brew I am already thinking about cracking another. seemed to work best flavor wise when dry hopping with whole leaf sorachi ace and amarillo in a relatively lighter beer (4.9% abv). man did that keg disappear fast at a party.here's the partial mash recipe if you need a place to start experimenting:3 lb. 3 oz. American 2-row1 lb. 13 oz. Pale Malt8 oz. Munich 8L10 oz. American crystal 15L12 oz. Weyermann Cara Red10 oz. Rye 1lb Wheat LME0.21 oz. Apollo (18.9% AA, 75 min.)0.5 oz. Mt Hood (5.7% AA, 15 min.)dry hop for a week with 10g Sorachi Ace (whole leaf) and 8g Amarillo (whole leaf).cheers.
January 22, 2012
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